Ham and rice balls

Ham and rice balls ingredients
- 1 c Long-grain rice, cook, no salt
- 1 c Cooked ham, bite-sized
- Salad Oil
- 1 med Celery rib, chop fine
- 1 small Onion, chop fine
- 6 oz Fontina cheese, shredded
- 1⁄3 c Frozen peas, thawed
- 2 T parmesan
- 1 T parsley, chopped
- 1⁄2 t Salt
- 1⁄2 t Pepper
- 1⁄2 c Dried bread crumbs
- 1 large Egg
- 14 oz Jar diavolo or marinara
- -sauce
Cooking Ham and rice balls
1. In processor blend ham until ground.
2. In 2tb hot oil, coook celery and onion until very tender.
3. Remove skillet from heat; stir in cooked rice, ham, fontinia, peas, parmesan, parsley, salt and pepper.
4. Divide rice mixture into 12 equal portions.
5. With hands, shape into a ball.
6. On waxed paper, place bread crumbs.
7. In pie plate, beat egg. Dip balls in egg, then into crumbs to coat.
8. Wipe skillet clean.
9. In same skillet in ½ c hot oil, cook balls, turning frequently, until evenly browned and heated through, about 15 minutes.
10. To serve, heat sauce until hot. Serve rice balls with sauce.
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